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BLUEBERRY FREEZER JAM
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Check out the minimal amount of sugar used in this freezer jam recipe -- it's far less than what was used in older recipes. Be sure to use the specified pectin called for in this recipe -- substituting another brand or type of pectin will pave the way to a jam failure.
8 cups (2 L) fresh blueberries, about
2 teaspoons (10 mL) finely grated lemon or orange zest
1 1/2 cups (375 mL) granulated sugar
1 (45 g) pouch Bernardin freezer jam pectin
Wash, thoroughly drain and crush blueberries (using a potato masher), one layer at a time. Measure 4 cups (1 L) crushed berries into large heavy saucepan. Place over medium-high heat and bring to a boil, stirring constantly.
Remove from heat and stir in zest. Stir in sugar and let stand for 15 minutes.
Stirring constantly, gradually add pectin to blueberry mixture, stir an additional 3 minutes.
Ladle jam into straight sided (without shoulders) canning jars or freezer containers to within 1/2-inch (1 cm) of top rim (headspace). Cover with tight-fitting lids.
Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.
Makes about 41/2 cups (1.125 L).
Approximate nutritional analysis for each 1-tablespoon (15 mL) serving: 25 cal, 0 g pro, 0 g fat, 7 g carb.
TIP: To avoid breakage when freezing jam in canning (mason) jars allow 1/2-inch (1 cm) headspace. Straight-sided (without shoulders) canning jars work well for freezing.
RECIPE SOURCE Ruth Phelan and Brenda Thompson
Vancouver Sun Wednesday, July 25, 2007
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